İmam Bayildi (Turkish Stuffed Eggplants)

Step 1

Peel the eggplants length ways in zebra stripes, then cut a deep split length ways without cutting through to the skin on the opposite side and leaving 1/2″-13 mm- uncut at either end.

Step 2

Heat 1 cup of oil in a pan, fry the eggplants on each side until they are softened and have a golden brown color (3-4 min). Place paper towel on a tray and transfer these eggplants there; the paper towel will absorb the excess olive oil.

Step 3

For filling, combine tomatoes, onions, garlics and parsley in a bowl. Add 3 tbsp olive oil and salt to mixture and combine well.

Step 4

Equally divide the filling among six eggplants. Stuff them well.

Step 5

Place the stuffed eggplants side by side in a wide, heavy pan. Mix the remaining olive oil with 1 cup hot water and pour it over the eggplants. Cover the pan and place over low heat.

Step 6

Cook the eggplants for about 45-50 minutes.

Step 7

Allow to cool in the pan, and serve at room temperature or cold.